Moroccan Potato Casserole
From: AllRecipes
This is a very colorful dish,
and a very tasty one. A
dressing made from fresh herbs and spices give
this vegetable
dish a Moroccan flavor. It is a great vegan
recipe! Prep
Time: approx. 40 Minutes. Cook Time: approx. 1
Hour 5
Minutes. Ready in: approx. 1 Hour 45 Minutes.
Makes 6 servings.
| 6
cloves garlic salt to taste 2 teaspoons paprika 1/2 teaspoon ground cumin 1/4 teaspoon ground cayenne pepper 3/4 cup chopped fresh cilantro 3/4 cup chopped parsley 1 lemon, juiced 3 tablespoons red wine vinegar 3 tablespoons olive oil 1 1/2 pounds red potatoes, sliced 1/2 inch thick |
1
large red bell pepper, cut into 1 inch pieces 1 yellow bell pepper, cut into 1 1/2 inch squares 1 large green bell pepper, cut into 1 1/2 inch pieces 4 stalks celery, cut into 2 inch pieces 1 pound tomatoes, each cut into 8 wedges 2 tablespoons olive oil |
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Combine garlic, 1/2 teaspoon salt, paprika, cumin, and
cayenne in a food processor bowl. Process
until mixture forms
a paste. Add herbs, and pulse a few times
to blend. Add
lemon juice, vinegar, and 2 to 3
tablespoons olive oil;
blend. Season to taste with salt.
3 In a large bowl, combine potatoes, peppers, and celery.
Season with salt, and toss with herb sauce.
Transfer to a
large shallow baking dish. Scatter tomatoes
among the
potato mixture. Drizzle 1 to 2 tablespoons
oil over top, and
cover with foil.
4 Bake for 35 minutes. Remove foil. Continue baking
until vegetables are tender, 20 to 30
minutes. Serve warm.